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February 02, 2010


I'm just going to keep saying this, you guys are the ultimate talented sister duo.

Maybe an insanely beautiful joint catering/party planning venture? This goodness needs to be available to the public.

Oh! How exciting. And the photos are beautiful. I see a cookbook in your family's future...

I suppose the fact that I started craving mashed potatoes when you mentioned them explains why I'm so fat!

The parsnip puree tastes just as good if not better than mashed potatoes. I promise!:)

oh that looks delish!! mmmmm
love parsnips
So happy you and your sister are doing this comfort food series!

I have to say, I am looking forward to the return of comfort food. Not so much where my waistline is concerned, but oh boy, was it Homer Simpson who said you don't win friends with salad.

Looks so good! I've never tried turnips but now would be a good time!

I adore this series! Beautiful work.

yum! my husband loves ground lamb so i really want to try this. i'll let you know if i do!

oh I've been craving parsnips since I had some parsnip puree out at a restaurant. I'm definitely trying this recipe! One question, should the 6T of butter you add to the mashed parsnips be melted first or just straight from the fridge? Then you add 2/3c of the sauce from the skillet to the parsnips? just making sure I'm following. thanks!

So glad you asked, Jen! I'll clarify the recipe a little more. I put the butter in the parsnips cold and then let it sit so it can melt. Then you add 2/3 c. chicken broth - not the sauce - to the parsnips. Let me know if you have any other questions. I'll go back and clarify it so it's easier to understand. Thanks!

mmm sounds so good, would love to try it soon!

the parsnip is so yummy when you puree or mash them. i did it recently and added some potatoes as well.

Hi! I love your blog - and this sounds amazing! I just made a pretty great comfort dish of chicken + dumplings and this dish sounds like a good one to try next...

I made this last night and it was delicious! I substituted fish for the lamb because we've had way too much red meat recently and I really wanted to try the parsnip puree. Thanks for the clarification on the recipe, Lizzy! The recipe is fantastic and easy to follow — I'm thinking I'll be making the parsnip puree and yummy sauce as a base for many meals. Look forward to trying the lamb soon!

Hi Jen - So glad it turned out so well! Thanks for letting us know!

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